Topping for German Chocolate Cheesecake, interlude

This moment brought you by the Ad Council for Encouragement of German Chocolate Cheesecake Production Advocacy Group, enticing the American public to make and share German chocolate cheesecake on a more frequent basis since 1909.

–from the digital archives of filmmaker Randolf Blitz-Toaster-Howard, Inc., ca 2005.

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From the oven, interlude

Hot from the oven

Don’t’ you touch

wait ten minutes

A knife runs around the rim

then wait an hour more

O cream cheese, where’d you go? German chocolate cheesecake, take it slow.

Overnight success

gives quite a chill

Cool German chocolate topping and add a thrill.

O cream cheese, where’d you go? German chocolate cheesecake, take it slow.

–from a radio advertisement advocating that listeners should make more German chocolate cheesecake. Ca 1935, Saint Gertrude Spaghetti Media Company

German Chocolate Cheesecake, interlude

Walnuts, coconut, brown sugar, heavy cream and butter; by themselves they are potentially deadly. But when combined in a pan over medium heat, they make any ordinary chocolate cheesecake into something amazing!

Let’s go to the phone lines, yes hello, you’re on the air.

“My mouth waters at the thought of traditional German chocolate cake; but my mind was blown when I was served a cheesecake of the same name.”

–from a 1985 public service announcement, courtesy of Anywhere USA, encouraging people to eat more German chocolate cheesecake.

Jack ‘o lanterns, interlude

Good evening. Our car broke down a few yards back. May we come in to use your phone?

–from “Count the Pumpkin Skins,” the 1980s horror film about a vampire who gets turned into a living jackolantern, who then preys on unsuspecting teenagers.

Creeper Corner Films. Air date: October 1981

Luxury, interlude 

It’s the feeling you get when you traverse through a field of golden wheat ready for harvest.

 It’s the sound you make when given the opportunity to bathe in hot fudge frosting. 

It’s the taste on your tongue after biting into a fresh-from-the-oven oatmeal cookie. 

It’s the scent of that same cookie you bit into moments before, five minutes before it was removed from the oven. 

It’s the look on your rival classmate’s face at lunch, when he realizes his sad, stale, ordinary oatmeal cookies don’t measure up to what’s in what your lunchbox—————–Luxury.

—-from an ad in Microculinary, Bourbon & Shoeleather Magazine, Fall Issue, Sept 1988

It’s frozen custard, Interlude! 

It stormed last night. Very peculiar. It rained frozen custard. It’s made a mess of my driveway, I keep hearing bad news about how it effected traffic on the interstate. Yet my neighbor’s kids keep Hollaring about it.

 “I ate so much ice cream it hurts,” they say. 

It isn’t icecream. It’s frozen custard.

—from Grumpy Chef Pablo, famous dessert culinary artist. Television interview, CNN, May 14, 1983.

Luxurious, interlude 

It will be the sound you hear when you take your first bite. The small voice inside will tell you everything with the finish. The key word inside each spectacular artisan cookie: Luxury. 

From an ad in “Culinary Robberbaron’s magazine” for “Golden Luxury Cookies” said to contain a real nugget of 24 carot gold in each cookie.

 The ad went out of print in 1978 after a lawsuit was settled out of court when a consumer suffered injury due to eating the gold nugget.